Parsnips Back on the plate

February/March 2003

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by Kris Wetherbee

Now is the time to experience parsnips, the ivory jewel of root vegetables.

Ginger-Glazed Parsnips

1 tablespoon butter or margarine 1/2 tablespoon honey 1 pound parsnips (about 3 to 4), peeled and thinly sliced 1/4 to 1/3, cup chicken broth 1 to 1 1/2, teaspoon freshly grated ginger root Salt and pepper to taste.

Melt butter in a medium saucepan. Add honey and ginger to the saucepan; then add parsnips and sauté for about five minutes or until lightly glazed. Stir in chicken broth. Bring to a low boil; reduce heat and simmer, covered, for about 10 to 15 minutes or until tender. Check parsnips after five minutes and add more chicken broth if needed. Season with salt and pepper to taste. Serves four.

A greatly misunderstood vegetable today was one of the most popular just two centuries ago. Parsnips (Pastinaca sativa) have a wonderfully sweet, nutty flavor that colder temperatures actually enhance. Their culinary versatility rivals potatoes and their overwintering ability surpasses carrots. If you have never eaten parsnips, you're missing out on a treasure.

Perhaps parsnips have fallen out of favor because many gardeners and cooks think they're persnickety to grow and mysterious to cook. Actually, this root vegetable can be grown anywhere, is relatively easy to grow and a natural for the winter vegetable garden. Always use fresh seed and keep the soil evenly moist until the seedlings have emerged. The best growing conditions include a well-drained and deeply dug soil free of stones, clods or pieces of organic matter that can hinder growth or cause the roots to fork.

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Parsnips Back on the plate

by Kris Wetherbee

Ginger-Glazed Parsnips

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Parsnips Back on the plate

by Kris Wetherbee

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Ginger-Glazed Parsnips

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